Chicken Risotto
User Reviews
5
8 reviews
Excellent
Chicken Risotto
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You'll love this quick & easy chicken risotto recipe. This simple chicken parmesan risotto recipe is ready in under 30 minutes and the everyone loves it.
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Ingredients
- 1 Tablespoons olive oil
- 1 pound chicken breast diced into bite-size pieces
- salt to taste
- black pepper to taste
- 1 small onion finely chopped
- 2 teaspoon garlic minced
- 1 cup arborio rice
- 4 1/2 cups chicken broth warmed
- 1/2 cup Parmesan Cheese grated
- 2 tablespoons butter unsalted
- parsley fresh
Instructions
- Season the diced chicken with salt and pepper.
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the chicken pieces and cook until they are golden brown and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add a little more oil if needed, and cook the onions until they're translucent. Add the garlic and cook for another minute until fragrant.
- Stir in the Arborio rice and cook for about 2 minutes until the edges of the grains start to turn translucent.
- Add 1/2 cup of the warm chicken broth to the pan to deglaze it, scraping up any browned bits from the bottom of the pan.
- Continue to add the remaining chicken broth one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next ladleful.
- Once the rice is al dente and creamy (you may not need all the broth), stir in the cooked chicken to warm it through.
- Remove from heat and stir in the Parmesan cheese and butter until the risotto is creamy and rich.
- Season with salt and pepper to taste.
- Serve the risotto garnished with chopped parsley and additional parmesan cheese if desired and enjoy!
Notes
- Use a wide, shallow pan to help the rice cook evenly and absorb the liquid better.
- The key to creamy risotto is constant stirring, which releases the rice's starches.
- Arborio rice is traditional for risotto because of its high starch content, which contributes to the dish's creaminess.
- Always heat your broth before adding it to the rice to help maintain the cooking temperature.
- Adjust the liquid amount as needed; the risotto should be moist but not soupy.
Nutrition Information
Show Details
Calories
467kcal
(23%)
Carbohydrates
44g
(15%)
Protein
33g
(66%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.2g
(10%)
Cholesterol
104mg
(35%)
Sodium
1333mg
(56%)
Potassium
561mg
(12%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
323IU
(6%)
Vitamin C
3mg
(3%)
Calcium
137mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 44g | 15% |
| Protein | 33g | 66% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 104mg | 35% |
| Sodium | 1333mg | 56% |
| Potassium | 561mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 323IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 137mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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